Discussion: Purchase/Menu Planning
Find a current example (less than two years old) related to purchasing/menu planning or costing, etc., best practices or new practice/procedures used by or in a hospitality operation. Describe two key points. How might you use this information in the future? Include resources, 1/2 to 1 page, single spaced. Submit as a Microsoft Word document.
The response should include a reference list. Double-space, using Times New Roman 12 pnt font, one-inch margins, and APA style of writing and citations.